At Thunder Foods, innovation and sustainability go hand in hand. That’s why we’re proud to be a part of the groundbreaking CHEERS Project — an EU-supported initiative aimed at transforming brewery by-products into high-value, sustainable resources. Our goal? Producing defatted insect protein from Tenebrio molitor larvae, produced on brewery spent grain and yeast provided by Mahou, one of Spain’s most iconic breweries.

Why Insects?

With global protein demand surging and traditional agriculture placing strain on ecosystems, edible insects offer a nutritious, low-footprint alternative. Tenebrio molitor, also known as the yellow mealworm, is a standout species, rich in protein, adaptable to use upcycled feed sources, and already approved by the European Comission for human consumption.

Brewery spent grain (BSG) and surplus yeast are materials still rich in fiber and protein that can be used as feed in the production of edible insects. Through the CHEERS Project, Thunder Foods is contributing to the upcycling of Mahou’s brewing side streams by deffating Tenebrio molitor larvae that was reared by Protinsecta and dehydrated by AINIA. Together we are creating a process more efficient and circular.

This approach doesn’t just close the loop on food production — it also opens a new chapter in clean, scalable protein innovation, since these ingredients can be used to enrich snacks, meat substitutes, bakery, sports nutrition and beverages.

What’s Next?

Thunder Foods is preparing to test in pilot-scale the obtention of this unique ingredient that presents promising high protein yields, high digestibility potential, and minimal environmental impact. We believe the future of food can be circular, clean, and packed with protein that is sustainable, tasty, nutritive, and innovative. Whether you’re a food manufacturer, a sustainability advocate, or just curious about what’s next on your plate, follow our journey in the CHEERS Project.